High Rising Sour Cream Muffins

Ah, Saturday morning. So how about another muffin recipe? If you like sour cream in your baked goods, this recipe is for you. It’s based on one from the legendary Helen Corbitt who suggests adding blueberries, chocolate chips or nuts. At my daughter’s request, I served these plain with a simple topping of cinnamon sugar. Even without the add-ins, the muffins were very satisfying. They have high tops, a rich sour cream and vanilla flavor, and are of course very moist. The original recipe makes 24, but it’s easy to halve or quarter.

Note: I cooked mine at 450 and got high tops, but the edges were very brown. 400 might be a better temp — especially if you think your oven runs a little hot.

Pardon me for a moment while I try to leap through the screen and try to savor these muffins without drooling! OK, I’m back now. These are going to work on Monday, no question, maybe as jumbo muffins. Half with chocolate chips and half with struesel in the middle? Must have something sweet to offset the “healthy” bran muffins that will be on the platter too. Anna, thank you for posting this!

Made these this evening for dinner and cut the recipe to have just 6. I liked the sour cream flavor and topped with sugar/cinnamon mix. Either my oven is running hot or the timing is a little off because they were very brown in just 12 min. I think next time I will set it for 10 min. and start checking for doneness. Surprisingly they were good with dinner because there was just enough sweetness no one was looking for a cookies after dinner!

These are great! I mixed in 4 crushed graham crackers and about 2 cups of chocolate chips. I couldn’t find my “regular” muffin tin so I baked them as jumbo muffins at 400 degrees for 23 minutes. My husband ate 2 of them before they were barely cool. I will definitely use this recipe again! Thank you, Anna!